Marinated Olives and Peppadews
This colorful, flavorful mix of olives and peppers will be right at home on a cheese or charcuterie board. The secret ingredient here is finely chopped anchovy filets, which essentially melt when cooked in hot oil. If you’re not sure about anchovies, give them a try in this recipe—they don’t taste fishy at all when mixed with the other ingredients. Instead, they add a subtle depth to the olives and peppers. Choose olives with pits from the olive bar in your supermarket’s produce or deli section. The ones in jars taste overly briny and have a tougher texture.